Timeline for answer to What knives are "required" for a serious home kitchen? by tohster
Current License: CC BY-SA 3.0
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| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Oct 8, 2022 at 21:36 | comment | added | Alan Munn | +1 especially for the longer utility knife over a paring knife. As for long chef's knives, longer is only better if you have space for large cutting boards. Smaller boards fit into dishwashers better, so 8 or 9in chef's knives can be more appropriate for many people. | |
| Dec 28, 2015 at 1:35 | comment | added | Catija | I have a 5.5" utility knife and a 3" paring knife and I use the utility knife significantly more often than the paring knife. | |
| Dec 27, 2015 at 18:50 | comment | added | tohster | @ElmerCat my counsel would be for a utility knife rather than a paring knife. A utility knife in the 5" to 6" range is great for slicing tomatoes, onions and fruit, deboning chicken and fish. WRT the peeler, I've been looking for about 10 years! I'm having my company patent a different design for a peeler because the retail designs are just awful! | |
| Dec 27, 2015 at 18:45 | comment | added | ElmerCat | I'm glad I spent more money on my chef's knife, but the paring knife I bought at the dollar store (sorry) has always performed to my complete satisfaction. What additional benefits might I discover, if I were to invest in a high quality paring knife? — Also, do you have any advice about vegetable peelers? In addition to everyone's "top three" knives, it's the one cutting device I wouldn't want to go without. | |
| Dec 27, 2015 at 18:01 | history | answered | tohster | CC BY-SA 3.0 |